Steamed Mussels


1 lb. fresh mussels
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tbsp. olive oil
1/2 cup dry white wine
1 medium tomato, seeded and chopped
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves, crushed

1.  Scrub mussels and remove beards; set aside in bowl of water.

2.  In 5-quart Dutch oven cook onion and garlic in oil until tender.  Stir in wine, tomato, and thyme; bring to boiling.

3.  Add drained mussels; reduce heat and simmer, covered, about 5 minutes or until mussels open.  Discard any unopened mussels.

4.  Divide mussels among 4 serving bowls.  Ladle juices over mussels.  Garnish with thyme sprigs, if desired.

Serves 4



No comments yet.

Leave a Reply